Wednesday, July 29, 2009

Ranch Chicken Wraps

  • 1 can jumbo biscuits
  • 2 Tablespoons olive oil
  • 1 envelope ranch dressing
  • 3 chicken breasts sliced and cooked
  • 2 Tablespoons melted butter
  • ½ cup sour cream
  • ½ cup mayonnaise

Preheat oven to 350 degrees. Prepare cookie sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

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